30-Minute Baked Potatoes for Two
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 2
Ingredients
2 medium russet potatoes (1 pound), scrubbed and driedButter (for serving)
Before You Begin
For this recipe, look for evenly sized russet potatoes with firm, unblemished skin. You can substitute sweet potatoes or yams for the potatoes. If you don’t want to use the microwave, place the potatoes directly on the middle rack of a 350-degree oven and bake until tender, about 1 hour and 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with tines of fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
- Carefully transfer potatoes to oven and cook directly on hot oven rack until skewer glides easily through flesh, about 20 minutes.
- Remove potatoes from oven and make dotted X on top of each potato with tines of fork. Press in at ends of each potato to push flesh up and out. Serve immediately with butter, salt, and pepper.
Yield
Serves 2Ingredients
2 medium russet potatoes (1 pound), scrubbed and dried
Butter (for serving)
Ingredients
2 medium russet potatoes (1 pound), scrubbed and dried
Butter (for serving)
Ingredients
2 medium russet potatoes (1 pound), scrubbed and dried
Butter (for serving)
Before You Begin
For this recipe, look for evenly sized russet potatoes with firm, unblemished skin. You can substitute sweet potatoes or yams for the potatoes. If you don’t want to use the microwave, place the potatoes directly on the middle rack of a 350-degree oven and bake until tender, about 1 hour and 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with tines of fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
- Carefully transfer potatoes to oven and cook directly on hot oven rack until skewer glides easily through flesh, about 20 minutes.
- Remove potatoes from oven and make dotted X on top of each potato with tines of fork. Press in at ends of each potato to push flesh up and out. Serve immediately with butter, salt, and pepper.
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